We recently filmed in England with expert guide Alan Rowley of Yorkshires True Tours, who has shared his exceptional Yorkshire Pudding recipe from the UK.
Yorkshire Puddings have been around since the 18th Century. Cheap to make, they were intended to be eaten as an appetizer, to fill you up so that you would not eat so much of the expensive meat.
Yorkshire Pudding Recipe
Whatever size measure you are using, (to make 12 puddings I usually use a regular size coffee mug) you must use equal quantities of the following.
Plain Flour, Eggs, Milk with a dash of water.
Fill the mug to the top with plain flour. Pour this into a large bowl.
Fill the same mug with eggs (that’s right fill it to the top). Pour this onto the flour in the bowl.
Fill the same mug about ¾ full with milk then top up with water. Pour this into the bowl with the other ingredients.
Stir thoroughly with a large whisk to get as much air as possible into the mixture. Pause. Add salt and pepper to taste then continue whisking. When the mixture is smooth, pour into a jug and place in a refrigerator for about an hour.
Place a small amount of oil into your chosen cooking tray (I use muffin tins). Place the tray in a hot oven–– the hotter the better. Warm the trays until the oil is really hot. Then pour the mixture from the jug a third of the way up the tins and return as quickly as possible into the oven. Close the oven door and say the Yorkshire pudding prayer. “Please make my puddings rise!” Wait around 18 minutes BEFORE OPENING THE DOOR.
You should then have perfect Yorkshire Puddings. Serve with rich brown onion gravy, or as a dessert with heavy cream and raspberry jelly. Enjoy!
About the Author: Alan Rowley is a tour guide and the owner of Yorkshires True Tours, a York based tour company takes travelers to historic and significant sites and cities in Yorkshire, from escorted walking tours of York to driving tours of Haworth, Skipton and Saltaire.